Glazed Roasted Pears
These pears are just gorgeous and so simple to prepare. You don’t even have to peel them. On the other hand, you do have to peel the oranges. The Y shaped vegetable peelers do a great job of removing...
View ArticleTofu With Grapes and Mushrooms
Even those who don’t love Tofu will enjoy this recipe. Once you’ve pressed and drained the extra firm tofu, it is ready to soak up all the flavors you can give it. Coating your Tofu slices in either...
View ArticleStuffed Cabbage
This recipe for Stuffed Cabbage is the essence of food memory for me. The aroma and taste bring back my Grandparents, Margaret-the lady who made it for them and Annie Mae- the lady who made it for my...
View ArticleVegetarian Tzimmis
Growing up, I ate Tzimmis filled with flanken and bones. We ate it for Rosh Hashana and for the meal before the Fast of Yom Kippur. I continued to make it that way until my daughter became a...
View ArticleApple and Pomegranate Crêpes
Start with sliced apples, mix them with tangy pomegranate seeds, sauté everything with a fresh Vanilla bean and douse that with Apple Liqueur! You could eat this with a spoon or over ice cream – or...
View ArticleGrandma Jeannie and Annie Mae’s Tzimmis
My Mother never liked to cook. She tried to cook a few things when she was first married but the kitchen was never her happy place. Enter Annie Mae, who came to work for my parents before I was born....
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